While winemakers collect the fruit of the vine during harvest season, Barbara Banke and Peggy Furth, co-founders of Sonoma's WholeVine Products, collect what is left behind.

Their whole vine approach takes what is normally tossed aside - antioxidant-rich grape seeds and skins - and turns it into new products, including 16 varietal flours and eight varietal culinary grapeseed oils, such as Cabernet Sauvignon, Merlot and Riesling.

The flour (milled after a controlled drying process) is also used for a line of gluten-free cookies, which was a double gold medal winner at this year's Sonoma County Harvest Fair.

Chefs are embracing the delicacy of these fine finishing oils as they would fine wines, including Michelin-starred Christopher Kostow of Meadowood, who is said to prefer the Chardonnay grapeseed oil.

The founders believe they are contributing to sustainable practices by allowing growers to monetize what was once passed over, thus reducing the wine industry's waste stream.

The oils, $25 each, and recipes including hummus and bagna cauda with Chardonnay grapeseed oil are at wholevine.com.